how to make a valentine cookie bouquet from scratch

by:Petolar     2020-10-27
Today, we will use an electric mixer.
We will also use a regular oven to make an upright cookie bouquet as the cookie stick is not suitable for the toaster oven.
Which oven do you use to make the flat bouquets we\'re going to make doesn\'t matter.
This recipe also requires a frozen space for cutting cookies
Take out the cookies before baking.
We will use sugar bags or squeeze bottles on borders and cookies, so stabilize your hands and be ready!
A sentence about the upright cookie BouquetsIf if you have never made a cookie of type \"pop\" before you have to insert the stick very carefully and make sure the stick is firmly placed in the cookie.
After you take the time to make and decorate cookies, there\'s nothing better than breaking them.
All the instructions you need are below, but when there is more time, it may be wise to try the cookie stick, which is not a gift.
The flat version is as popular as the upright version.
If there is any accidental breakage, it is very wise to make more cookies than you need.
At GlanceGather your ingredients come together with a description of a flat cookie bouquet.
Take the Flour and simmer, sift it together, and put it aside.
In the electric mixture, place butter and sugar in the mixing bowl and stir until it becomes light and fluffy.
Beat in the eggs and scrape the sides and bottom of the bowl with a spatula.
Keep the mix until the mix is good.
Carefully pour the retained flour mixture into the bowl and mix at low speed until it is mixed.
Low speed reduces the flour cloud that can be developed.
Scrap the sides and bottom of the bowl with a spatula to ensure even mixing.
Add vanilla and lemon extract and stir well.
Remove the mixer from the bowl and scrape the dough from it.
Gather the dough into a ball and divide the dough into two halves.
Form a ball for each half and press it flat with your hand until it\'s about half high.
Wrap the dough with plastic wrap and refrigerate for about 20 minutes, long enough to place the dough.
Remove a dough ball from the refrigerator and roll it out on a slightly flour surface (
Or parchment paper)
Until about 1/4 thick.
If you haven\'t done so yet, slide the dough onto a piece of parchment paper and slide onto a flat baking sheet with no edges and cut off your heart shape.
Cut and freeze the dough
About 15 minutes out.
Heat the oven to 325 degrees F.
, Remove the cookies from the fridge and bake for 12 to 14 minutes until the edges are light gold.
Let them cool for about 15 minutes before removing to the cooling rack.
Let them cool completely before decorating.
Repeat with dough pieces and remaining dough balls.
Design the look of the cookie bouquet you want.
Cut a piece of cardboard into the right size.
Cover it with a colored gift package, then wrap it with a transparent basket when the cookies are cold, prepare your outline, and work together for upright cookies at GlanceGather your ingredients
Take the Flour and simmer, sift it together, and put it aside.
In the electric mixture, place butter and sugar in the mixing bowl and stir until it becomes light and fluffy.
Beat in the eggs and scrape the sides and bottom of the bowl with a spatula.
Keep the mix until the mix is good.
Carefully pour the retained flour mixture into the bowl and mix at low speed until it is mixed.
Low speed reduces the flour cloud that can be developed.
Scrap the sides and bottom of the bowl with a spatula to ensure even mixing.
Add vanilla and lemon extract and stir well.
Remove the mixer from the bowl and scrape the dough from it.
Gather the dough into a ball and divide the dough into two halves.
Form a ball for each half and press it flat with your hand until it\'s about half high.
Wrap the dough with plastic wrap and refrigerate for about 20 minutes, long enough to place the dough.
Remove a dough ball from the refrigerator and roll it out on a slightly flour surface (
Or parchment paper)
Until 1/4 thick.
Cut out the heart with a cookie cutter.
Using an egg lifter, lift enough heart to a biscuit sheet lined with parchment paper, lined up in a row on the long side of the pan.
Take a cookie stick, gently place your hand at the tip of your heart and push the stick into the cookie for at least 2 inch.
Carefully lift the cookies with an egg starter, peek underneath and see if there is a stick in the cookie dough.
If so, flip the cookie gently, put it back on the cookie paper, carefully stick a small piece of dough in the area where the stick is, and smooth it with your fingers.
There is no need to turn the cooking back.
Add a second line of cookies between the cookie stick and the cookie, and the direction of the stick is opposite to the first line.
Freeze the cookie slices for about 20 minutes to set the dough.
Remove the chip from the refrigerator and bake 325 degrees, about 13 to 15 minutes.
Let the cookies cool completely before freezing.
Do not remove cookies from Cookie paper until they are ice.
Pack each cookie stick with a basket pack or cookie pack.
Decorate them into vases or other containers and fill the sides with paper towels, paper scraps, or wrapped metal foil.
Ingredients (
Sugar-coated ingredients as follows)
3 cups flour1/2 teaspoons salt1 cup butter soften 1 cup of sugar 1 egg1 1/2 teaspoon vanilla extract 1/4 teaspoon lemon extract the tools you need (
Sugar-coated tools list as follows)
Electric mixing surface powder sieve or sievea dry ingredients cup measures teaspoon measures half teaspoon measures quarterly teaspoon measures egg pick up parchment flat baking sheet, no corners removed from the dough by the mixer are a bit collapsed at this point, so use a clean hand and collect the dough into a ball with your hand.
A word about refrigerated dough only refrigerates the dough for about 20 minutes, otherwise it\'s like a brick and it\'s hard to roll out.
When you\'re about to use the cookie cutter on Volume 1 --
Take the second dough out of the fridge.
The easiest and easiest way to roll out any dough is between two parchment or wax paper.
I used two more.
Inches of stakes or strips of wood, so the roller slides on it to make the thickness of the dough even.
Before you use the cookie cutter, you just peel off the upper layer of paper.
If you don\'t have a cookie cutter, use the paper template you cut yourself.
Trace around the profile with a sharp knife, where you can find the cut.
Once you have cut as many shapes as you can on the dough, prepare the dough, transfer the dough to the parchment lined cookie paper and place the cookies in the fridge for about 15 minutes.
Re-roll the underfoot and the other dough to make more cuts.
If you want to put them in the fridge for the night, take them out of the fridge before you turn the oven to 325 degrees F.
Place the cookie tray on the central shelf of the oven and bake for 12 to 14 minutes until the edge of the cookie turns golden.
The upright bouquet of the upright biscuit bouquet, we will place the biscuit stick at the tip of the biscuit.
For beauty, it looks better if the cookie stick is different in length, so I cut five out of six sticks.
Although you can buy sticks of different lengths, the sticks are 11 3/4.
I cut one at 10 inch, cut one at 9 inch, cut one at 8 inch, cut one at 7 inch, and finally cut one at 6 inch.
It can be a bit tricky to insert sticks, but if you insert them into the top of the cookie, make sure you don\'t break through the cookie dough to reveal the stick, it\'s a bit easy.
However, if this happens, just take some cookie decoration, patch the crack and smooth it with your fingers.
If this is the first time you make an upright cookie bouquet, it would be wise to have the cookies on the stick completely cool before you ice them, and then ice them directly on the parchment-lined cookie sheet, without moving them.
Let the icing dry for 24 hours before packing or bagging and inserting the icing into the container of your choice.
The icing component we will use the consistency of the two icing, one for the boundary and the other for the flood icing.
The border freezes harder and will create a defined border between cookie edges or colors.
Floods freeze more and will spread to the edge of the border.
If there is no border icing to stop it, it may actually run down from the side of the cookie.
Border icing you need: 2 cups of sieved icing (
Also known as Candy sugar)
2 to 2 to 1/2 tablespoons of water or milk from 1/2 teaspoon of vanilla or other spice extract (
It doesn\'t matter the type of milk)
The food you need to use for flood icing is colored paste or powder: 2 cups of icing 1 teaspoon of vanilla or other flavor extract 2 1/2 to 3 tablespoons of water or milk food is colored paste or powder of your choice. Icing tools we only use a few colors today, but the red and pink we have to do only need red.
The white icing we will use does not require any color.
We need two ice towns: a few small bowls, depending on how many colors you will use, or mix ice toothpicks with a few teaspoons, scoop the color into the ice tooth bag, heavy-duty self-sealing bags or squeeze bottled shopping center funnel wax paper or parchment clear counter or table space, mix and paste colors in the jar with toothpicks, and then add a drop of color to the icing.
Get rid of toothpicks every time.
No double dip-
Don\'t add some icing sugar to your color paste.
Coloring will stain the plastic bowl you use to mix the icing.
If you want the cookies to be smooth, border icing is clearly something you use to outline the cookies, but this is also something you will use to add details anywhere on the cookie.
Let the flood freeze dry before you add details to any flooded area.
If you make flowers and other shapes with cream icing (
I will demo in cupcake tutorial soon)
You can make flowers on the waxed little squares and freeze them so that when you need them you can freeze them where you want them, then let them sit at room temperature for about 15 minutes and taste the fresh decorations.
After the cookie icing is set up, you want to add details, and the tip of a toothpick or knife can easily eliminate small errors.
Please note that prepared icing like we used on the \"simple Valentine\'s Day bouquet\" does not keep it in shape.
When you look at the bow, you can see how it collapsed on its own.
If you want a beautiful, clear design and decor, you need to make your own icing sugar from scratch.
Practice the lines and designs you want to do on the waxed paper first.
This way, you can fix any design defects before they appear.
The royal icing is very hard dry and some people like it because it makes a very durable cookie, but please note that it will dry a lot of cookies so that the person who eats them is not very
Also, unless you taste quite strongly about icing on sugar, the taste may be less than the best.
If your design allows, first add your details to the center and then work around the edges.
It is unlikely that you will disturb the design and get it dirty.
Roll up your sleeves or wear short sleeves so your cuffs don\'t drag in wet icing.
Also, lanyard, necklace and hoodie ties can be hung where you don\'t want them.
If you need to use icing more than a few minutes before using icing in a bowl, place a small piece of plastic wrap on the icing surface to prevent the icing from scabs.
Before you flood the cookies, let the border freeze dry for a few minutes to prevent cascading effects on the side of the cookies.
We are going to use Christmas red as the border today, with pink, red and white as the theme, we will also use Raspberry seasoning, just remove the special flavor in the icing.
I used half a teaspoon in border icing, but I would use more in flood icing.
A word about your weather has a lot to do with how much icing you need so that the border doesn\'t start spreading to the middle or falling from the side.
To test the icing on your border, take a small spoon and drop a drop onto a plate or a waxed sheet.
If it starts to spread, add another tablespoon of sifted icing and test it again.
Continue to add a tablespoon of icing until the icing looks to keep it in shape.
If the icing looks too stiff, add a few drops of water at a time until the icing becomes slightly loose but still maintains its shape.
Don\'t go crazy because of the water, otherwise you will get a bowl with six cups of sugar clothes soon.
Today on the west coast, it was very humid to adjust the icing thickness, so I had to add more icing to stop the icing from spreading.
It really doesn\'t matter the quantity, because it may be different tomorrow.
Of course, your climate may be similar to the west coast of BC, but it may not be the same unless you live here.
Use as many or as few colors as you like, you decide what look you want to achieve and how much to use according to your judgment.
When you see what I am doing, it will give you a good idea and what can work for you.
How to assemble the icing pipe bag first, I use the coupler in the junction ice bag so that I can change the tip when needed.
If I just push the icing tip down to the tip and even cut a small hole on the tip of the bag, then I can only do anything with icing.
If you\'re new to it, you\'re trying to see if you like it, and then, in any case, after you put the icing in a bag or a sturdy self-sealing, dig a small hole at the bottom of the sugar bag.
If you\'re really hooked, here\'s how you assemble the icing pipe bag: take it apart by unscrewing the connector.
Push the larger part into the sugar bag and the narrow end points to the tip of the bag.
Push it close.
Cut off the excess plastic tip hanging under the hook with sharp scissors.
Stick the icing tip 2 to the end of the coupler and screw it on the ring until it is comfortable. That was easy!
The easiest way to fill the icing pipe bag sometimes you need two hands to put the icing into the bag, and if the icing is very loose, it can drop from the bottom when you fill the icing pipe bag.
So, you do this: take a high glass, put the assembled pipe bag in the glass, and the bottom opening of the sugar-coated tip in the bottom of the glass.
Fold the top edge of the bag out of the glass, then pull it down and put it on the glass, but keep the tip opening on the bottom of the glass, and now you can scoop or pour into the smallest messy pipe bag in the icing.
Fill the bag at most only about half as you need to tighten the top of the bag and stick a tight elastic or twisted tie on it to prevent icing from squashing the top bag.
When you put the icing in the bag, remove the side of the bag from the glass, but don\'t take the bag out.
Twist the top of the bag and force the icing down to the bottom of the bag and get as close as possible to the top of the icing.
Don\'t squeeze too tightly, otherwise the icing will start to get into the glass.
This icing is very loose, so lift the bag quickly from the glass and turn it upside down to prevent the icing from running out.
Put your clean finger in the hole, ready to flip it back and start applying your cookie border.
Now, you have two options for flood icing using the same method.
You can squeeze the icing out of the bag and make it a little thinner with a few drops of water, but you may not have enough icing to flood your cookies.
Or you can make new icing sugartint it.
You won\'t get the exact color, but no one will know you don\'t have such a plan other than you.
Sometimes you can add about 8 teaspoons or so of water and about 2 tablespoons of sieved icing sugar, and then get a icing that will flood and the color is almost accurate.
It all depends on how much border ice you have left.
The trick is to use a small amount of icing at a time, otherwise it will drown on one side. Flood icing should reach the top of the border icing without excessive flow.
Before we add more details, icing needs to be set up overnight and adding details is like graffiti.
We will be using a sugar coat of the border type and only a slightly thicker one will add details for this awesome cookie --bouquet-to-be.
Let the icing Harden for about 24 hours, then we will assemble this gift and we need to make sure the icing is hard enough so that it will not be damaged when we pack the cookie bouquet.
In the meantime, pick up your container and we will be ready to wrap it!
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